Caldo Verde 🇵🇹

 

 

Wondering what to do with kalettes?  They can be eaten raw, sautéed, grilled or roasted.  Try make a velvety Portuguese green soup with a bunch of these cute little collard greens which are a cross between kale and Brussels Sprouts.  Nutty in flavour, they are also very nutritious.  You can use kale instead of palettes for this soup but good quality chorizo sausages is a must.  Serve with your favourite bread for a hearty lunch.

Serves 4

INGREDIENTS

• 200g / 7oz kalettes
• 6 medium potatoes, about 700g / 1lb 8oz, peeled and cut into large chunks
• 1 medium onion, chopped
• 3-4 cloves garlic, crushed
• 2 chorizo sausages, sliced into thin rounds
• 1 cup water
• ½ teaspoon sea salt
• pepper to taste

METHOD

1. Cut kalettes in half, leave the smaller ones whole.
2. Heat oil in a large pot.  Add onions and garlic and sauté over medium heat with a pinch of salt for 4-5 minutes until soft but not brown.
3. Add the potatoes, then the kalettes.  Toss and coat them gently in the onion mixture.
4. Add enough water to just cover the potatoes (about 1 cup).
5. Bring to the boil, then turn down the hear to simmer for about 20 minutes or until the potatoes are tender.
6. Reserve some cooked palettes for garnishing before blending remaining ingredients with a handheld processor until smooth and creamy.
7. Stir in salt and pepper to taste.
8. Arrange the sliced chorizo in a large frying pan.  Turn on the heat to low, allowing the pieces to render their fat and caramelise slight on their edges.  Turn them over once.
9. Serve each portion of soup with a few chorizo slices and reserved palettes on top.

Source (with adaptations): Justine Schofield's Everyday Gourmet